Spicy Panzanella with Chard

This was sort of an accidental riff on a classic panzanella: basically the peppers I used were spicier than I realized! But we liked it a lot, particularly the unconventional use of chard – added a nice texture. John would have preferred that I seeded the peppers because it was a little too spicy for him – didn’t bother me, but keep that idea in mind.

1/2 baguette, cubed

1 tbsp olive oil

2-3 heirloom tomatoes, chopped

1/2 cucumber, seeeded and chopped

1 small serrano pepper, sliced

2 random peppers (our CSA called them stuffing peppers), sliced

2 large leaves chard, sliced into ribbons

1 tbsp chopped parsley

2 tbsp chopped basil

For the dressing

2-3 tbsp olive oil

2 tbsp white balsamic vinegar

1 tsp dijon mustard

salt, to taste

Combine cucumber, tomato, peppers, herbs and chard in a bowl with salt. Set aside.

Heat oil in skillet. Toast bread cubes until crisp.

Drain excess water from vegetables.

When ready to serve, toss together bread and vegetables with a couple tbsp dressing. Add more if needed. Salt to taste.

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Filed under salads, vegetarian

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